Whipped Cream ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 265 cookbooks
This recipe has been viewed 62068 times
One of the most common ingredients, used in almost all dessert recipes, whipped cream can make or break the appearance and feel of a dessert. The secret lies in whipping the cream to the right consistency; over whipping will ruin the dessert while less of beating will make it difficult to set. You can beat the whipped cream and store in an air-tight container and keep it in a freezer for atleast 15 days. When you need to use it, thaw it and use as required.
- Put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick.
- Refrigerate till use.
- To check if the whipped cream is whipped perfectly, spoon out the whipped cream and it should not drop off easily.
Nutrient values per cup
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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